Bring frozen Ziploc chicken chunks and sauce bag to room temperature by thawing over night in the refrigerator. Place ingredients in a wok and cook on high heat until heated through, stirring continually. Add 2 Tablespoons of cornstarch to thicken sauce. Serve over jasmine rice.

Additional notes: I have noticed that by freezing this recipe the flavors have a better chance to marry. When I don’t prepare this as a frozen meal, I will remove the chicken and sauce from the heat and let it set for 30 minutes, then reheat. This technique allows the flavors to marry if not using the freezer technique. If you don’t own a wok, that’s okay! Just use a heavy duty, large skillet. Coach and I have kicked this up a notch by adding up to 4 teaspoons of the garlic chili sauce. Yeah, this much sauce bites back, but a good bite! We tend to like it spicy. But we have found that 1 teaspoon is tolerable for the younger ones on our end. Enjoy!

Meme, I find the chili garlic sauce at our local Asian market, but I believe Winco may carry it too. It is made by Huy Fong Foods Inc. With a rooster on the front of the bottle. There is a difference between Sriracha Hot chili sauce and chili garlic sauce, but they are both made by the same company. The Sriracha Hot chili sauce is a thin blended consistency where as the chili garlic sauce is thicker and has red hot pepper flakes through out. From what I am told, Peanut oil is usually the oil of choice for most chinese cooking and this is what I prefer to use. It also has a high smoking point. But to be truthful any oil will do. I've totally cheated when I'm out of peanut oil and used vegetable oil, even olive oil. Usually Sesame oil is not used for cooking like that. It's used more like pepper to bring the flavors out right before the dish is served. Sesame oil also has a very low smoking point. I've never had the courage to use it in this dish due to the strong flavor that sesame has. Since this is like a stir fry I found this article that may help you out a bit on choosing the right oil for you. :)Blessing to you! http://chinesefood.about.com/od/cookingfaqs/f/stirfryoil.htm

Tonya, I'm sorry. yes, it is made by Huy Fong Foods, Inc. with the rooster on the front of the bottle. However, it is different from the Sriracha Hot Chili Sauce. The difference between the two is this... The Hot Chili Sauce is a thin blended consistency and the chili garlic sauce is thicker and you can see the hot red pepper flakes through out the bottle. Hope I cleared things up. I buy the Hot chili sauce at Winco, and the chili garlic sauce at our local Asian market. I was not aware that they were made by the same company until I opened my fridge and had it staring me dead in the face after I answered your first question. :)

Tiffany~Where do you find the chili garlic sauce? Is it a specific brand or will any brand do? Also does it have to be peanut oil or could sesame oil be substituted so it has a more authentic chinesse taste or does it have that taste already?